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Lemon Blueberry Baked Oatmeal Cups
These delicious lemon blueberry baked oatmeal cups are the perfect treat when you have guests over and are quick and easy to make.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
2 hrs 55 mins
Servings: 6 servings
Course:
Dessert
Cuisine:
International
Ingredients
For the crunch layer:
- 50 gr melted butter
- 1 tbsp sugar
- 100 gr quick cooking rolled oats
- 100 gr roughly chopped almonds
- 2 tbsp finely chopped crystalized ginger
For the cream:
- 395 ml sweetened condensed milk (1 can)
- 80 ml lemon juice
- Zest of 1 lemon
- 200 gr cream cheese
- 1 tsp vanilla extract
For the whipped cream:
- 200 ml heavy cream
- 1 tbsp powdered sugar
- ½ tsp vanilla power or scrape the seeds from half vanilla pod
Assembly:
- crunch mix
- cream
- fresh blueberries
- Whipped Cream
Instructions
For the crunch layer:
- Mix all the ingredients together and place them on a tray. Bake in a preheated oven at 180 °C/356 °F for 10 minutes. Let cool completely.
Cup of Yum
For the cream:
- Pour the condensed milk in a bowl and add the lemon juice and vanilla extract. Whisk until it starts to thicken. Set aside for 15 mins. As it sits, it thickens more.
- In another bowl, mix the cream cheese until smooth. Fold in the sweetened condensed milk mixture. Set aside for another 15-20 minutes to allow it to thicken more.
For the whipped cream:
- Whip the cream, sugar and vanilla until it forms stiff peaks. Place in the fridge until assembly.
Assembly:
- In a cup of your choice, add about 4 tablespoons of crunch mix, cover with fresh blueberries, add cream and top with whipped cream. You should end up with 6 lemon blueberry cups. Refrigerate for about 2 hours. Serve cold.
Notes
- You can swap fresh blueberries with fresh raspberries, strawberries or even freshly chopped mango.